- No Violations Were Observed
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6/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Case of Texas Toast on floor next to bake potatoes prep holding rack. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf above salad prep area. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting.pans on storage rack across from dish machine area. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor area(s) covered with standing water. In area back by mop sink. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Table area next to two eye burner at cook line. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Containers on storage rack across from dish machine. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen. **Repeat Violation** **Warning**
- High Priority - Live, small flying insects in food preparation area. In kitchen and bar area. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Can of raid commercial use flying insect spray on counter in back prep area next to pans of chicken. Spray was removed to chemical rack. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No soap provided at handwash sink. Sink at bar, wait station and dish machine area. **Warning**
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4/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on dry storage shelf by three compartment sink.
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves on cook line.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cook line.
- Basic - Old labels stuck to food containers after cleaning. Dry storage shelf by three compartment sink.
- Basic - Soda gun holster with accumulated slime/debris. Bar area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Next to mop sink.
- Basic - Wiping cloth sanitizing solution stored on the floor. By rear three compartment sink.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish on cook line was 47°. Corrective action, operator placed fish in shallow pans and placed in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Green beans 121° At 11:30 am. Corrective action. Green beans reheated and placed back in hot holding unit. Re-temped 150° at 12:15 pm in holding unit.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish on cook line was 47° at 1100, fish was placed in ice bath but temperature at 1150 fish was 51°F. Manager then separated fish which was in a very deep pan to shallow pans and placed in freezer re-temped at 1215 fish was 33°F.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Waiter station.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Waiter station.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler.
- Intermediate - Soda gun soiled. Bar area.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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6/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in cup
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone on prep table
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Spray bottle oil.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. **Corrected On-Site**
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4/4/2013 | Routine - Food | Warning Issued |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Wiping cloths clean, used properly, stored
- Cross-contamination, equipment, personnel, storage
- Employee lockers provided and used, clean
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Original container: properly labeled, date marking
- Critical - Toxic items properly stored, labeled and used
- Wholesome, sound condition
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10/17/2012 | Routine - Food | Call Back - Complied |
- 29 Lbs of Baked beans did not ambient cool to 41 degrees F within 4 hours. See Stop Sale. This violation must be corrected by 10/17/12.
- Critical - Bottle of sanitizer hanging from dish rack (cleaned), and on counter behind microwave. (COS).
- Critical - Can opener soiled: (Repeat)
- Catfish seasoning pan soiled with food residue.
- Cell phone in plate on top of cutting board by salad prep area (COS).
- Container of miolk in reach in held more than 24 hours. Not date mark.
- Employee food on shelf in walk in next to establishment food. (COS).
- Employee improperly washed hands. Employee washed hands but did not dry them prior to putting on gloves.
- Exhaust system operated without filters removed (Above broiler).
- Food stored on floor: Box of sweet potato casserole on floor in walk in cooler (COS).
- Critical - Hand sink no paper towels by triple sink.
- Meat clever missing pin on handle.
- Oilgo spilled on dry storage shelf.
- Rag under cutting board next to food warmer by cook line.
- Raw shrimp over fries in reach in freezer (COS).
- Critical - Soda nozzel slimy (Dr. Pepper).
- Stop Sale: Bad temps baked beans 2:10 PM 60 - 65 degrees F; 4:25 PM 49-55 degrees F.
- Wet wash cloth in sink in back of kitchen.
- Wetnesting of plastic container above prep sink on rack.
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10/16/2012 | Routine - Food | Call Back - Complied |
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